Total Phenolic Content, Antioxidant And Antimicrobial Activities Of Homemade And Industrial Samples Of Breakfast Zahter, Herbal Mixture

Breakfast Zahter has been produced in homes and recently in industrial scale especially in the southeastern part of Turkey and some Arabic countries. Total phenolic contents of six different extracts (methanolic or ethanolic) obtained from homemade and industrial productions were determined by a spectrophotometric method while their antioxidant capacity was determined by the inhibition of DPPH radicals. Their antibacterial activity was obtained against Klebsiella pneumoniae ATCC700603 and Stapylococcus aureus ATTC25923 by the agar diffusion method. The total phenolic contents of methanol and ethanol extracts ranged from 56.4 to 3483.34 and 1274.45 to 5489.03 mg gallic acid equivalents/L, respectively. Antioxidant capacities of extracts were between 78.2% (methanolic extracts) and 91.4% (ethanolic extracts). For antimicrobial activity (100 μL of ethanol or methanol extracts), maximum inhibition zones were observed against tested strains. In general, extracts of homemade Breakfast Zahter samples had higher total phenolic content, antibacterial and antioxidant activity values than those of industrial products.